Fish-related Chinese dishes, what Chinese dishes can be made after a fish is separated and processed.

 Chinese food for the body treatment of fish can generally be divided into three major parts: head, body, and tail.

The different parts of Chinese food have many beneficial dishes.

1, the head, 

including the skull and neck ring two files. Head meat less bone more spines less, fish kiss more fat, except for some special dishes with neck ring (burned neck ring, squirrel fish), general fish head whole use or with the tail with the use. It is suitable for cooking methods such as grilling, braising and stewing.

Such as dry pot fish head, folding chain fish head, fish head casserole, fish head baked skin and other Chinese dishes.

2, the middle torso, 

also known as the middle section, including the spine and abdomen two files. The middle torso has more meat, more thorns and less bones. Suitable for deep-frying, broiling, tumpling, blasting, stir-frying, steaming and other cooking methods.

Such as chrysanthemum fish, green cinnamon fish rolls, braised tripe stalls, braised shredded, grasping fried fish fillets, dry-braised Chinese dishes such as middle.

3, the tail, 

also known as dumping water, meat less bone, generally used with the fish head. Suitable for searing, steaming, stewing, stewing and other cooking methods.

Chinese dishes such as scallion and oil dumping, fan-shaped fish tails, roasted heads and tails, and peacock fish. 

There are other specialties that are also very tasty.

4、Fish skin: 

for example, cold fish skin.

5. fish bubbles.

Spicy Fried Fish Poke

Braised Fish Puffs

6, fish mouth: 

fish mouth is also called fish lips, steamed fish mouth.

Braised fish lips

Fish Lip Collagen Soup

7. Fish scales: 

Chinese recipes for fish scales.

Fried Fish Scales

fish scale jelly

Fish Scales with Pepper